Lemon Pepper Chicken Orzo (Print view)

Bright, brothy soup with tender chicken, orzo, and zesty lemon pepper flavor ready in 45 minutes.

# What You'll Need:

→ Poultry

01 - 2 boneless skinless chicken breasts (approximately 14 ounces total)

→ Vegetables & Aromatics

02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced

→ Broth & Seasonings

06 - 6 cups low-sodium chicken broth
07 - Zest of 1 lemon
08 - Juice of 1 large lemon (approximately 3 tablespoons)
09 - 1 1/2 teaspoons freshly ground black pepper
10 - 1 teaspoon kosher salt, plus more to taste
11 - 1 dried bay leaf

→ Pasta

12 - 2/3 cup orzo pasta

→ Finishing

13 - 2 tablespoons fresh parsley, chopped
14 - Extra lemon wedges, for serving
15 - Grated Parmesan cheese, for garnish (optional)

# Cooking Steps:

01 - Heat a splash of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Place the chicken breasts into the pot. Pour in the chicken broth, then add the lemon zest, lemon juice, black pepper, salt, and bay leaf. Bring the mixture to a gentle boil.
04 - Reduce heat to low, cover the pot, and simmer for 15 to 18 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
05 - Transfer the cooked chicken to a clean plate. Using two forks, shred the meat into bite-sized pieces. Remove and discard the bay leaf from the broth.
06 - Return the broth to a boil. Stir in the orzo pasta and cook uncovered for 8 to 10 minutes until al dente, stirring occasionally to prevent sticking.
07 - Return the shredded chicken to the pot. Taste the broth and adjust seasoning with additional salt, black pepper, or lemon juice as desired.
08 - Remove the pot from heat. Stir in the chopped fresh parsley until evenly distributed.
09 - Ladle the hot soup into serving bowls. Garnish with additional freshly ground black pepper, lemon wedges, and grated Parmesan cheese if desired.

# Expert Ideas:

01 -
  • The lemon cuts through the richness in the most surprising way, making every spoonful feel lighter than you expect from a creamy soup
  • It comes together in under an hour but tastes like it simmered all afternoon, which is my favorite kind of kitchen magic
02 -
  • The orzo will continue absorbing liquid as it sits, so if you are making this ahead, undercook the pasta slightly and keep extra broth on hand
  • Adding the lemon juice at the beginning instead of the end lets it mellow and marry with the broth rather than tasting sharply acidic
03 -
  • Zest your lemon before juicing it, because trying to zest a juiced lemon is frustrating and yields less of those aromatic oils
  • Use a microplane or fine grater for the zest so it incorporates seamlessly into the broth without creating stringy bits
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